Gin Fizz Recipe

Chill glassware

Place 4 highball or Collins glasses in the freezer or fill with ice water to chill while you prepare the cocktail ingredients.

Measure and set out gin, lemon juice, simple syrup, egg whites (if using), and chilled club soda.

Dry shake (if using egg white)

In a cocktail shaker, combine 1.5 cups gin, 0.75 cups fresh lemon juice, 0.25 cups simple syrup, and 2 egg whites. Do not add ice. Seal the shaker and shake vigorously for 20–30 seconds to emulsify and create a silky foam.

Wet shake

Open the shaker, add 4 cups of ice, reseal, and shake hard for another 10–15 seconds until well chilled (the shaker will frost on the outside).

Strain

Discard the ice or water from the chilled glasses. Fine-strain the shaken mixture evenly into the 4 chilled highball/Collins glasses, filling each about two-thirds full and leaving room for soda.

Top with soda

Carefully top each glass with chilled club soda (about 0.5 cups per glass) to reach about 3/4 to near-full; pour gently to preserve the foam head created by the egg white.

If desired, add a very light sprinkle (a drop or two) of Angostura bitters on the foam of each drink and use a toothpick to make a simple pattern. Garnish each glass with a lemon wheel or twist on the rim.

Serve immediately with a long spoon or straw. Note: If you omitted egg white, follow the same steps but skip the dry shake; you can simply shake with ice and strain, then top with soda.